Okay, this Lemon Blueberry Bundt Cake? It’s like sunshine on a plate. Bright lemon flavor and juicy berries in every single bite.

I baked it last weekend, just for fun. And oh wow, the smell had everyone running to the kitchen. It’s sweet, tangy, and super soft.

The best part? That pretty glaze on top. It’s easy to make, but looks like you worked all day.

Why You’ll Love This Recipe

• Perfect for All Occasions: Whether it’s a birthday, a holiday, or a simple afternoon treat, this cake will be a hit.
• Moist and Fluffy: Thanks to the butter, eggs, and the self-raising flour, this cake is both airy and moist, making every bite feel like a little bit of heaven.
• Bursting with Fresh Flavors: The bright citrusy flavor of lemon pairs perfectly with the juicy sweetness of blueberries, creating a refreshing taste that’ll make you crave more.
• Eye-catching Presentation: The Bundt shape and blueberry glaze make this cake look like it’s straight out of a bakery, adding a touch of elegance to your dessert table.
• Make-Ahead Friendly: This cake is great for preparing in advance, and it even tastes better the next day as the flavors settle.

Required Kitchen Tools

Before you start, make sure you have the following tools ready:

• Electric Mixer: A hand or stand mixer will make beating the ingredients quicker and smoother.
• Measuring Cups and Spoons: For precise measurements.
• Large Mixing Bowl: For combining your ingredients.
• Bundt Pan: The star of the show! A 10-inch Bundt pan will help you create that beautiful shape.
• Cooling Rack: To allow the cake to cool completely before glazing.
• Sifter or Fine Mesh Strainer: For sifting your dry ingredients to avoid clumps.
• Spatula: To scrape down the sides of the bowl and fold in the blueberries.

Ingredients

For the Cake:

• 300 g unsalted butter: For that rich, creamy texture.
• 300 g caster sugar: Adds sweetness without weighing down the cake.
• 6 medium eggs (or 6 large): The eggs act as the structure and moisture for the cake.
• 300 g self-raising flour: This helps the cake rise beautifully without needing extra leavening agents.
• 2 tsp baking powder: Extra leavening to ensure your cake is light and fluffy.
• Zest of 2 lemons: Lemon zest infuses the cake with an intense citrus flavor.
• 300 g blueberries: Fresh blueberries are ideal for this recipe, adding pockets of sweetness throughout the cake.

For the Decoration:

• 125 g icing sugar: To create the perfect glaze.
• 2 tbsp lemon juice: Fresh lemon juice brings a tangy brightness to the glaze.
• 100 g blueberries: These will be used for decorating the top of the cake.

Variations for Lemon Blueberry Bundt Cake

• Substitute with Different Berries: While blueberries are a classic choice, you can switch them up with raspberries, blackberries, or even strawberries for a fun twist.
• Add a Touch of Almond Extract: Add a teaspoon of almond extract to the batter to elevate the flavor and give it a unique depth.
• Incorporate Lemon Curd: For an extra indulgent treat, swirl in some lemon curd into the batter before baking. This will create pockets of tangy lemon goodness in every bite.
• Make It a Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter for a crunchy texture that pairs perfectly with the lemon.
• Gluten-Free Option: Substitute the self-raising flour with a gluten-free flour blend, making sure it has a good amount of rise to achieve that fluffy texture.

Step-by-Step Instructions

1. Prepare Your Ingredients

Start by gathering all the ingredients. It’s crucial to have your butter at room temperature to ensure it blends well with the sugar. You also want to sift your flour and baking powder together to avoid any clumps. Preheat your oven to 350°F (175°C) and grease your bundt pan thoroughly with butter or oil. You can also dust it lightly with flour to prevent the cake from sticking.

2. Cream the Butter and Sugar

In a large mixing bowl, beat the unsalted butter and caster sugar together using your electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture is light and fluffy. This process helps incorporate air into the batter, ensuring your cake will have a light texture.

3. Add the Eggs and Lemon Zest

Next, add the eggs, one at a time, beating well after each addition. This ensures that the eggs are fully incorporated into the butter and sugar mixture. After the eggs are well-mixed, add the zest of 2 lemons. The zest will infuse the batter with fresh, fragrant citrus oils, giving the cake its signature lemony aroma.

4. Combine the Dry Ingredients

In a separate bowl, sift the self-raising flour and baking powder together. Gradually add the flour mixture into the wet ingredients, alternating with a little bit of milk or water (about 1/4 cup). Mix until just combined; be careful not to overmix, as this could make the cake dense.

5. Fold in the Blueberries

Finally, fold in the 300 g of fresh blueberries with a spatula. Gently stir to distribute the berries evenly throughout the batter without breaking them.

6. Pour the Batter into the Bundt Pan

Carefully pour the batter into your prepared Bundt pan. Use a spatula to smooth the top evenly. Tap the pan gently on the counter to remove any air bubbles, ensuring the batter settles into all the crevices of the pan.

7. Bake the Cake

Place the Bundt pan in the preheated oven and bake for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time can vary slightly depending on your oven and the size of your pan, so keep an eye on it.

8. Cool the Cake

Once the cake is done, remove it from the oven and allow it to cool in the pan for 10-15 minutes. This allows the cake to set before you flip it out onto a wire rack. After this time, carefully turn the Bundt pan upside down to release the cake. Allow it to cool completely on the rack before glazing.

How to Make the Lemon Glaze

While the cake cools, prepare the lemon glaze. In a small bowl, sift the icing sugar to remove any lumps. Add 2 tablespoons of fresh lemon juice and stir until smooth. If the glaze is too thick, add a tiny bit of water, 1 teaspoon at a time, until you reach a pourable consistency.

How to Serve Lemon Blueberry Bundt Cake

This Lemon Blueberry Bundt Cake is perfect as a standalone dessert, but you can get creative with how you serve it:

• With a Scoop of Ice Cream: Serve a slice of this cake with vanilla or lemon ice cream for an extra treat.
• With Fresh Cream: Whipped cream or a dollop of mascarpone adds richness that complements the tangy lemon flavor.
• With a Cup of Tea: This cake pairs beautifully with a cup of hot tea, making it a perfect choice for afternoon tea or a casual gathering.
• As Part of a Dessert Platter: Slice the cake into small pieces and serve it on a dessert platter alongside other sweet treats for an elegant spread.

Storing Lemon Blueberry Bundt Cake

• At Room Temperature: If you plan on eating the cake within a few days, store it in an airtight container at room temperature. It should stay fresh for up to 4-5 days.
• In the Refrigerator: If you want the cake to last a little longer, you can store it in the fridge for up to a week. Just make sure it’s tightly covered to prevent it from drying out.
• Freezing: You can freeze this cake for up to 3 months. Simply wrap it tightly in plastic wrap and then in foil before freezing. When ready to serve, allow it to thaw at room temperature and drizzle with the glaze before serving.

Nutrition Information (Approximate)

Serving Size	Calories	Total Fat	Saturated Fat	Carbs	Fiber	Sugars	Protein
1 Slice (1/12th of the cake)	350 kcal	18g	11g	45g	1g	30g	4g

Conclusion: This Lemon Blueberry Bundt Cake is the perfect balance of tart and sweet, with a moist texture that makes every slice irresistible. Whether you’re making it for a celebration or a quiet afternoon treat, this cake will leave a lasting impression on anyone who tries it. So, why not give it a go? I promise you won’t regret it!

Lemon Blueberry Bundt Cake FAQs

Can I use frozen blueberries?

Yes! Frozen blueberries will work just as well. Just make sure to coat them in a little flour before folding them into the batter to prevent them from sinking to the bottom of the cake.

Can I make this cake without a Bundt pan?

If you don’t have a Bundt pan, you can use a regular round cake pan or even a loaf pan. Just adjust the baking time, as it might be a bit shorter for smaller pans.

Can I make the glaze ahead of time?

Yes, you can make the glaze ahead of time and store it in the refrigerator. Just bring it to room temperature and give it a good stir before using.